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A "cookie" is a piece of information, usually small and identified by a name, which may be sent to your browser by a website you are visiting. Your web browser will store it for a period of time, and send it back to the web server each time you log on again.

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The different types of cookies used on this site

Cookies strictly necessary for the site to function

These cookies allow the main services of the site to function optimally. You can technically block them using your browser settings but your experience on the site may be degraded.

Furthermore, you have the possibility of opposing the use of audience measurement tracers strictly necessary for the functioning and current administration of the website in the cookie management window accessible via the link located in the footer of the site.

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Trace the visitor's route in order to establish visit statistics.

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Identify the numbers (unique identifiers of a site) seen by the visitor and store the visitor's identifiers.

13 months

About the AT Internet audience measurement tool :

AT Internet's audience measurement tool Analytics is deployed on this site in order to obtain information on visitors' navigation and to improve its use.

The French data protection authority (CNIL) has granted an exemption to AT Internet's Web Analytics cookie. This tool is thus exempt from the collection of the Internet user's consent with regard to the deposit of analytics cookies. However, you can refuse the deposit of these cookies via the cookie management panel.

Good to know:

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These third parties will collect and use your browsing data for their own purposes.

How to accept or reject cookies

When you start browsing an eZpublish site, the appearance of the "cookies" banner allows you to accept or refuse all the cookies we use. This banner will be displayed as long as you have not made a choice, even if you are browsing on another page of the site.

You can change your choices at any time by clicking on the "Cookie Management" link.

You can manage these cookies in your browser. Here are the procedures to follow: Firefox; Chrome; Explorer; Safari; Opera

For more information about the cookies we use, you can contact INRAE's Data Protection Officer by email at cil-dpo@inrae.fr or by post at :

INRAE

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Last update: May 2021

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pH and spoilage

Measuring pH to monitor bacterial spoilage

A Bayesian pH modeling approach was used to describe and simulate the pH evolution of fresh meat products
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Health risks and environmental impact

In the era of climate change: reducing health risks while minimizing environmental impact

A detailed analysis of studies integrating life cycle analysis and risk assessment in different areas
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HP preservation & Biopreservation

Combination of High Pressure and Biopreservation, a possible alternative to the addition of nitrites

The stabilization of nitrite-reduced ham dices depends on the composition of the initial microbiota
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Surveillance environnements IAA

Monitoring of production environments in food companies

First survey within French agri-food industries
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ESCAPE

ESCAPE: Characterization of the interaction between the microbiota of chicken meat and the foodborne pathogen Campylobacter [ANR JCJC Project ]

Nabila Haddad, assistant-professor at SECALIM, was awarded the ANR JCJC 2021 with her ESCAPE project on Campylobacter. The ESCAPE project was...
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DURQUAL

DURQUAL :Farmers & Consumers, co-actors in the construction of the QUALITY and DURABILITY of lentils [Exploratory SYALSA project]

A project coordinated by Marie Thiollet-Scholtus from UMR INRAE 1132 LAE and co-coordinated by Jeanne-Marie Membré from UMR SECALIM
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CHILLING

CHILLING : Influence of slaughter practices, in particular chilling, and pre-slaughter conditions on the persistence of Campylobacter jejuni in French broiler slaughterhouses

Characterize the variability of the slaughter and pre-slaughter conditions of broiler chickens in the regions of Brittany and Pays de la Loire,...
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Sofia recruitment

A new recruit at SECALIM

Sofia Strubbia was admitted to the assistant professor competition at Oniris, in Veterinary Public Health, Food Safety, Inspection & Sanitary...
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Effect of the process on the salmon microbiota

Effect of the process on the microbiota of processed salmon products

Quality of smoked salmon versus salmon gravlax
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Laurier 2021 Jeanne-Marie Membré

Jeanne-Marie Membré received the Laurel "Innovation for Research"

Jeanne-Marie Membré: innovation in the service of food safety and consumer health
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